Save A striking pastry platter featuring elegant swan-shaped cream puffs filled with vanilla pastry cream, perfect for impressing guests at any gathering.
This French-inspired dessert was a hit at my last dinner party and quickly became a family favorite.
Ingredients
- Choux Pastry: 120 ml water, 60 g unsalted butter cubed, 1/4 tsp salt, 75 g all-purpose flour, 2 large eggs
- Pastry Cream: 250 ml whole milk, 60 g granulated sugar, 2 large egg yolks, 20 g cornstarch, 1/2 tsp vanilla extract, 20 g unsalted butter
- Decoration: Powdered sugar for dusting
Instructions
- Prepare the Choux Pastry:
- a Preheat oven to 200°C (400°F) Line a baking sheet with parchment paper
- b In a saucepan combine water butter and salt Bring to a boil over medium heat
- c Remove from heat add flour all at once and stir vigorously until a dough forms and pulls away from the sides
- d Return to low heat stir 1 2 minutes to dry out the dough slightly
- e Transfer dough to a bowl Let cool 2 minutes Beat in eggs one at a time until smooth and glossy
- f Transfer dough to a piping bag fitted with a large round tip Pipe 12 oval shapes (about 7 cm/3 in long) for swan bodies
- g Using a small piping tip pipe 12 S-shaped necks (about 5 cm/2 in long) for swan necks/heads
- h Bake bodies for 25 28 minutes until golden and puffed bake necks for 12 15 minutes until set and lightly golden Cool completely
- Prepare the Pastry Cream:
- a In a saucepan heat milk until just simmering
- b In a bowl whisk sugar egg yolks and cornstarch until pale
- c Gradually pour hot milk into the yolk mixture whisking constantly Return mixture to saucepan
- d Cook over medium heat whisking until thickened (2 3 minutes)
- e Remove from heat whisk in vanilla and butter
- f Transfer to a bowl cover with plastic wrap touching the surface and chill until cool
- Assemble the Swans:
- a Slice each choux body horizontally cut the top piece in half lengthwise to form wings
- b Pipe or spoon pastry cream onto the bottom half
- c Insert the neck vertically at one end arrange the two wings on either side
- d Repeat for all swans
- Finish & Serve:
- Dust swans lightly with powdered sugar before serving
Save Gathering with family to enjoy these pastries made our celebrations even more memorable.
Required Tools
Saucepan Mixing bowls Whisk Piping bags with large and small round tips Baking sheet Parchment paper Knife
Allergen Information
Contains Eggs Milk Wheat (Gluten) Butter (Dairy) May contain Traces of nuts if using shared equipment Always double-check ingredient labels for allergens
Nutritional Information
Calories 165 Total Fat 9 g Carbohydrates 17 g Protein 4 g per serving
Save This dessert not only tastes delightful but also creates a stunning centerpiece for any occasion.
Recipe FAQs
- → How do I shape the swans using choux pastry?
Pipe oval shapes for the bodies and small S-shaped pieces for the necks and heads on a baking sheet. Bake separately to ensure proper rising and crispness.
- → What is the best way to prepare the vanilla cream?
Whisk egg yolks, sugar, and cornstarch before gradually adding hot milk. Cook gently until thickened, then add vanilla extract and butter for smoothness.
- → Can I prepare the components ahead of time?
Yes, bake the choux shells and prepare the vanilla cream in advance. Assemble the swans just before serving to keep textures fresh.
- → How should I store the assembled pastry platter?
Store covered in the refrigerator for up to 4 hours to maintain cream freshness and pastry crispness.
- → Are there any variations to the filling?
For a chocolate twist, melt chocolate can be added to the vanilla cream base for a rich filling alternative.